3/4 lb. Oreo cookies, crushed
1/2 gal. vanilla ice cream
1 (19 1/2 oz.) jar butterscotch, caramel and fudge sauce (Mrs. Richardson's)
8 oz. container whipped topping, thawed
1 1/2 c. (6 oz.) chopped salted mixed nuts

(Or 1/2 jar each of butterscotch and chocolate).

In a 13 x 9-inch pan (or two 8-inch square pans) sprinkle about 2/3 of the crushed cookies. On these lay slices of ice cream cut 1 inch to 1 1/4 inch thick. Press down lightly. Drizzle sauce over this. Spread thawed whipped topping on. Sprinkle with remaining crushed cookies and chopped salted nuts. With large spatula press these lightly into topping. Cover with plastic wrap and freeze. Serves 16-20.